he process of slow juicing is nothing new. It is, in fact, decades old, but its popularity has grown immensely over the past few years. As the pricing of slow juicers have become more affordable and the application easier and more time efficient, Australians have embraced the concept of slow juicing more and more.
Since the launch of the Kuvings Whole Slow Juicer in December 2013 we have noticed a massive interest in slow juicing domestically and even more so commercially. As the community learns more about slow juicing and its benefits, it is driving the growth of cold press juice into the hospitality industry. Even to the point of Hotel chains introducing self serve Kuvings Whole Slow Juicing into their breakfast menus for their customers.
The Kuvings Whole Slow Juicer, will save you time in preparation, has the most powerful motor available on the market, produces a glass of cold press juice in seconds, retains more nutrients and enzymes producing a better tasting juice. It has style, it is quiet and is easy to use and clean.
Understanding how to use a slow juicer is very important. Once understood you will develop a passion for juicing for life. Kuvings Whole Slow Juicer is a new technique and the secret to new levels of juicing. The Kuvings Customer Service is available at all times on 02 9798 0586.
To help you understand the difference between a centrifugal juicer and a slow juicer, the most important fact to note is that a centrifugal juicer has blades that operate at extremely fast speeds which generates heat and friction and essentially cooks the produce through the juicer, killing of much of the essential nutrients. This causes oxidisation which occurs when the blades move quickly stirring more oxygen into the juice, hence producing separation in the juice.
Cold Press juicing is slow and meticulous process that requires much love and patience producing a superior juice. Hence why it is called slow juicing! The juice is extracted by gently squeezing and pressing the fresh produce to ensure vital enzymes and minerals stay intact and alive. Therefore enabling the juice to be kept for up to 72 hours stored in glass sealed bottles.
Another important fact is that there is a difference in drinking a cold press juice to drinking a smoothie. Drinking a cold press juice gives you 65% of the nutrients absorbed in 10 to 15 minutes compared to 17% of the nutrients absorbed in 2 to 3 hours when drinking a smoothie. Even though a smoothie has all the fibre a cold press juice will give you quick energy and nutrients that are easier to digest. Also don’t get confused, there is a difference in drinking a juice or smoothie from a high speed blender to a slow juicer. Both raw blenders and juicers have their place in a healthy diet but there is nothing like the feeling of drinking a cold press juice and knowing that the enzymes and nutrients produced by a slow juicer stay intact and alive and are transformed into a liquid that helps your digestion, assisting the body to absorb the nutrients, effectively boosting your energy level and immune system. As well as assisting in healing your cells for good health – especially when drinking green vegetable juice.
Integrating cold pressed juices into your daily routine will always help to keep you feeling healthy and energised….
Wait to you taste the difference…